Pic by Franzi.
In the attic of my late grandparents I found my grandma’s cookbook. When I read there the following pumpkin soup recipe for the first time, I couldn’t believe that one should add 100 g (!) sugar and no salt is needed at all. I tried it … and what should I say? It was incredibly delicious and spicy with a lovely caramel flavor!
Recipe: Serves 4.
Ingredients: 1 small Hokkaido (peeled and cubed), 1 l water, 1 TSp cinnamon, 2 cloves, 1/2 lemon, 15 g farina, 100 g sugar.
Preparation: Cook the pumpkin in 750 ml water, together with the cinnamon, cloves and lemon cest until tender (app. 20 minutes). Blend and cook up again. Mix the farina with 250 ml cold water, add to the soup. Add sugar and lemon juice and cook up again.
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